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S O u t h e r n c a s t i r o n
In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp,
approximately 6 minutes. Remove bacon with a slotted spoon, and set aside.
Reserve rendered bacon fat in pan.
Whisk flour into warm rendered bacon fat. Cook, whisking constantly, 2 minutes.
Whisk in milk, salt, mustard, hot sauce, and Worcestershire. Bring to a simmer.
Cook, whisking frequently, until thickened, approximately 15 minutes.
Remove from heat. Add cheeses, stirring until melted and mixture is smooth.
Stir in bacon, chives, and cooked macaroni.
4
slices bacon, cut into
1
⁄
4
-inch
pieces
2
tablespoons all-purpose flour
2
cups warmwhole milk
1
⁄
2
teaspoon kosher salt
1
⁄
4
teaspoon ground dry mustard
1
⁄
4
teaspoon hot sauce
1
⁄
4
teaspoon Worcestershire sauce
1
1
⁄
2
cups shredded American cheese
1
1
⁄
2
cups shredded sharp Cheddar
cheese
1
tablespoon minced fresh chives
8
cups hot cooked elbowmacaroni
(about 3 cups uncooked)
Stove-Top Macaroni and Cheese
Yield:
approximately 6 servings
